New light-scattering additive to replace shunned titanium dioxide
Safer whitening may be on the horizon for confectionery, bakery and dairy, thanks to a new alternative to one of food’s most controversial additives
Archives for March 10, 2026
Treating culture drives US confectionery sales
Americans’ love of nostalgic, sensory-rich treats is boosting confectionery sales as brands balance innovation, tradition and mounting regulatory pressures
Why Lay’s, Oreo and M&M’s are engineering consumer experiences
PepsiCo’s Lay’s restaurant in Madrid highlights a growing strategy among snack giants to extend blockbuster brands beyond the supermarket shelf and into cafés, retail attractions and immersive consumer experiences
Lindt reports record growth as rivals stumble
Lindt defies industry headwinds with soaring profits, strong growth and a premium strategy that’s paying off
Nestlé bets big on cocoa-free chocolate: Inside its new launch
The final confectionery giant to invest in alternative cocoa is now the first to launch a permanent product
Chocolate without trees? The science racing to reinvent cocoa
From cacao cells grown in bioreactors to fermentation-built chocolate flavours, scientists and startups are experimenting with ways to produce cocoa ingredients without growing cacao trees